Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile sweeteners, and are widely used in food manufacturing and other industries. They are a key ingredient in confectionery products, beer, soft drinks, sports drinks, jams, sauces and ice creams, as well as in pharmaceuticals and industrial fermentations.
This book brings together all the relevant information on the manufacture and use of glucose syrups. Drawing on forty years’ experience in the international glucose industry, the author provides a valuable reference for all those involved in the processing and buying of these syrups, and for scientists involved in the manufacture of a full range of food (and some non-food) products in which the syrups are ingredients. The emphasis is on practical information - recipes are included where relevant in the applications chapters, and appendices offer commonly-used calculations and useful data. Food technologists can use the book to make choices about the most suitable glucose syrup to use in a particular application, and also to adapt recipes in order to replace sugar (sucrose) or other ingredients. A glossary of terms reflecting the international terminology of the industry completes the book.
Key Features
- The only current book which brings together all the relevant, practical information on the manufacture and use of glucose/corn syrups.
- Draws on the author’s 40 years’ of experience in the international glucose industry.
- Appendices provide commonly-used calculations and useful data, and a glossary of terms reflecting the international terminology of the industry completes the book.
Contents
- Chapter 1 History of glucose syrups
- Chapter 2 Fructose containing syrups
- Chapter 3 Glucose syrup manufacture
- Chapter 4 Explanation of glucose syrup specifications
- Chapter 5 Application properties of glucose syrups
- Chapter 6 Syrup applications: an overview
- Chapter 7 Trehalose
- Chapter 8 Sugar alcohols: an overview
- Chapter 9 Glucose syrups in baking and biscuit products
- Chapter 10 Glucose syrups in brewing
- Chapter 11 Glucose syrups in confectionery
- Chapter 12 Glucose syrups in fermentations: an overview
- Chapter 13 Glucose syrups in ice creams and similar products
- Chapter 14 Glucose syrups in jams
- Chapter 15 Glucose syrups in tomato products and other types of dressings and sauces
- Chapter 16 Glucose syrups in soft drinks
- Chapter 17 Glucose syrups in health and sports drinks
- Chapter 18 Carbohydrate metabolism and caloric values
- Chapter 19 Caramel – the colouring
- Appendix A Simple analytical information
- Appendix B Simple calculations
- Appendix C Sugars data
- Appendix D Tables
- Bibliography
- Index
About the Author
- Peter Hull has worked in the glucose industry for over forty years, mainly in process development and customer applications. During this time he has worked with major companies in the UK, continental Europe, Russia and Australia. He has also acted as a syrup consultant to the food industry and is a member of the Institute of Food Science and Technology.
Book Details
- Hardcover: 392 pages
- Publisher: Wiley-Blackwell; 1 edition (March 30, 2010)
- Language: English
- ISBN-10: 1405175567
- ISBN-13: 978-1405175562
- Product Dimensions: 7 x 1 x 9.9 inches
List Price: $225.00